Quick Stir-Fried Vegetables with Garlic and Soy Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful medley of vegetables quickly stir-fried with garlic and a savory soy sauce glaze, perfect as a nutritious side or light main. This Filipino recipe (vegetarian), ready in about 17 minutes, pairs broccoli florets, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 4 Asian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 cup broccoli florets, 1 medium julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry briskly for 2 minutes.
  4. Step 4: Pour in 3 tbsp soy sauce and 1/4 cup water, tossing to coat the vegetables. Continue to stir-fry for another 3 minutes until vegetables are crisp-tender and the sauce slightly thickens.
  5. Step 5: Drizzle 1 tsp sesame oil and sprinkle 1/4 tsp freshly ground black pepper, tossing once more before removing from heat.
  6. Step 6: Serve immediately as a healthy side or over steamed rice for a light meal.

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